These decadent brownies have a secret—they’re made with Stokes Purple® sweet potatoes! Not only are they luscious, they’re also good for you with a boost of vitamin C, iron, calcium, fiber, and anthocyanins—a powerful antioxidant compound linked with the purple color.
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups cooked, mashed, chilled Frieda’s Stokes Purple® sweet potatoes*
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
1/4 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup cooked, mashed, chilled Frieda’s Stokes Purple® sweet potatoes*
1 to 2 tablespoons milk
Preheat oven to 350 degrees.
In large mixing bowl, beat sugar, vegetable oil, eggs, and vanilla until foamy. Add sweet potatoes and mix until smooth. Gently stir in flour, baking powder, cinnamon, cocoa powder, and salt to make a smooth batter. Stir in chocolate chips (and walnuts).
Spray 9x9-inch baking dish with nonstick cooking spray. Pour batter into dish and bake about 45-50 minutes, until fork inserted in center comes out clean. Remove from oven and cool.
To prepare frosting, beat together butter, powdered sugar, vanilla, sweet potatoes, and just enough milk to make thick, creamy frosting. Spread frosting on top of brownies, then cut into 16 squares and serve.
*Peel and cube purple sweet potatoes and boil until fork tender, or use perfectly baked purple sweet potatoes.